19.7.08

And the "heat" keeps marching on

I asked in a previous post what your favorite summertime treat was and a few people responded with fruit-related baked goodies.

I have noticed the peaches getting riper on my grocers fruit bins and there seems to be an insane amount of blueberries for really reasonable prices. So it got me thinking about blueberry and peach cobbler.


A cobbler is basically a crust-less pie with a biscuit-like topping. It doesn't require a lot of baking (so you aren't heating up your kitchen more than you have to) and it doesn't require a lot of equipment or counter space to roll out dough (perfect for a tiny kitchen in an urban space).

The biggest equipment you'd need to make a summer-fruit cobbler is probably the large mixing bowl.

So without further ado, here's a simple cobbler recipe:

Blueberry Peach Cobbler


Filling
2 ½ cups of peeled and sliced yellow peaches (you can substitute frozen if you don’t have fresh)
2 cups of blueberries, washed
½ cup of granulated sugar
¼ cup of light brown sugar
1/3 cup of all-purpose flour
1 ½ tsp of lemon juice (fresh or not)
4 TBSP of butter
¼ tsp of nutmeg
1 tsp of good vanilla

Cobbler Topping
1 stick butter, softened
1 cup granulated sugar
1 cup all-purpose flour
¼ tsp salt
½ tsp baking soda
1 egg, beaten
1 tsp vanilla

Equipment
1 oven proof baking dish
1 large mixing bowl, 1 smaller bowl
1 whisk

Directions:
Pre-heat oven (or fancy toaster oven in my case) to 350 degrees. In your ovenproof baking dish, mix all the filling ingredients, except butter, until well combined. Spread out evenly in dish and dot with butter.

In your large mixing bowl, whisk together butter, eggs and vanilla. In smaller bowl, mix together the dry ingredients. Add dry ingredients to wet ingredients and fold together until just combined and there are no lumps.

Spread topping over fruit filling (it doesn’t need to cover the entire top of the filling). Bake for 30 min to 45 min, or when crust is well browned and filling is bubbly.

Serve with some Cool Whip® or just cooled.

Tip: Don’t keep opening and closing the door of your oven. Not only are you releasing hot air into an already hot and claustrophobic kitchen (assuming your kitchen is tiny), you are wreaking havoc with the internal temperature of your oven. Even baking requires even temperatures. Resist the temptation!

Happy Baking!
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